Follow these steps for perfect results
Thai chile
stemmed
Lemon zest
finely grated
Lime zest
finely grated
Kosher salt
Mayonnaise
Curry powder
Lime juice
fresh
Asian fish sauce
Sambal oelek
Ground turmeric
Garlic
minced
Cilantro
finely chopped
Corn
Combine Thai chile, lemon zest, lime zest, and salt in a food processor and pulse until finely chopped.
Transfer the chile-lime salt to a bowl.
In a bowl, whisk mayonnaise, curry powder, lime juice, fish sauce, sambal oelek, turmeric, garlic, and cilantro.
Peel back corn husks, leaving them attached.
Remove and discard the corn silk.
Fold husks back and tie with kitchen string.
Soak the corn in water for 10 minutes.
Remove corn from water and pat dry.
Light a grill.
Grill corn in husks over high heat, turning occasionally, for 15 minutes, until crisp-tender.
Let cool slightly, then remove husks.
Transfer corn to a platter.
Spread curry mayonnaise over corn.
Sprinkle with chile-lime salt and chopped cilantro.
Serve immediately.
Expert advice for the best results
Soaking the corn in water prevents the husks from burning on the grill.
Adjust the amount of chile to your preferred level of spiciness.
For a smokier flavor, add wood chips to the grill.
Everything you need to know before you start
15 minutes
The curry mayonnaise and chile-lime salt can be made ahead of time.
Serve on a platter, garnished with cilantro and a sprinkle of extra chile-lime salt.
Serve as a side dish at a barbecue or cookout.
Pair with grilled chicken, fish, or vegetables.
The bitterness of the IPA will complement the spice of the dish.
The acidity of the Sauvignon Blanc will cut through the richness of the mayonnaise.
Discover the story behind this recipe
Fusion cuisine blends flavors from different cultures.
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